Food Processing: Strategies for Quality Assessment

Editors:

ISBN: 978-1-4939-1377-0 (Print) 978-1-4939-1378-7 (Online)

Table of contents (19 chapters)

  1. Front Matter

    Pages i-xi

  2. No Access

    Chapter

    Pages 1-8

    Food Processing: Strategies for Quality Assessment, A Broad Perspective

  3. No Access

    Chapter

    Pages 9-35

    Fruit Processing

  4. No Access

    Chapter

    Pages 37-103

    Citrus Juices Technology

  5. No Access

    Chapter

    Pages 105-123

    Nutritional Quality Assessment in Dairy Products: A Perspective

  6. No Access

    Chapter

    Pages 125-153

    Meat Products and Byproducts for Value Addition

  7. No Access

    Chapter

    Pages 155-174

    Surface Decontamination Treatments for Improving the Safety of Meat and Poultry

  8. No Access

    Chapter

    Pages 175-190

    Food Quality and Safety

  9. No Access

    Chapter

    Pages 191-224

    Food-Borne Microbial Diseases and Control: Food-Borne Infections and Intoxications

  10. No Access

    Chapter

    Pages 225-259

    Microbial Metabolites as Biological Control Agents in Food Safety

  11. No Access

    Chapter

    Pages 261-295

    Use of Antimicrobial Edible Films and Coatings as Packaging Materials for Food Safety

  12. No Access

    Chapter

    Pages 297-313

    Recent Approaches in Risk Assessment of Foods

  13. No Access

    Chapter

    Pages 315-333

    Microbiological Quality Systems and Microbial Risk Analysis

  14. No Access

    Chapter

    Pages 335-349

    Value Addition and Preservation by Fermentation Technology

  15. No Access

    Chapter

    Pages 351-378

    Importance of Yeasts and Lactic Acid Bacteria in Food Processing

  16. No Access

    Chapter

    Pages 379-394

    Application of Membrane Technology in Food Processing

  17. No Access

    Chapter

    Pages 395-425

    Technology for Value Addition and Preservation of Horticultural Produce

  18. No Access

    Chapter

    Pages 427-452

    Advancements in Post-harvest Management of Fruits and Vegetables

  19. No Access

    Chapter

    Pages 453-475

    Development of Value-Added Products from Food Wastes

  20. No Access

    Chapter

    Pages 477-497

    Nanotechnology in Food and Agriculture Industry

  21. Back Matter

    Pages 499-510